Grilled lamb cutlets with sumac and pomegranate matched with Villa Maria Private Bin Pinot Noir 2013

Ingredients - SERVES TWO

• 10 Lamb Chops

Marinade:

• 1 tsp Sumac, ground
• 1 tsp Coriander seed, ground
• 2 Tbsp. Pomegranate molasses
• 2 tsp. sugar     
• 3 tbsp. Cabernet vinegar
• 1 clove of garlic, grated
• 2 sprigs thyme, finely, chopped
• 1 sprig rosemary, finely chopped
• sea salt
• 1 Tbsp extra virgin olive oil
  

• 1 fresh pomegranate
• Fresh Mint
• Fresh Coriander
• 100ml natural Yoghurt

Master tip:

Such an easy dish but a great one to serve family style, lamb chops could easily be substituted for the cutlets. 

1. Combine all the ingredients for the marinade in a bowl, add in the marinade the lamb cutlets for at least 2 hours or overnight is even better.
2. Grill the lamb cutlets on a grill plate or on the bbq if you prefer, cook for 2-3 minutes each side until medium rare.
3. Lay the lamb cutlets on a board then add fresh coriander and mint, the pour yoghurt around. Finish with fresh pomegranate seeds and sea salt